The main course was a trio of dishes that worked very well together, but the ‘Tauhu Berlada’ which was a flavour packed creation comprising tofu, ground chilli, potato, young corn and tomatoes, was our standout favourite. These simple ingredients were combined to deliver a dish full of a peppery and intense chilli spiciness. It was rich with a huge depth of flavour; a supreme bowl of deliciousness. Wow.
The rest of the trio contained a nutritious, light and crunchy ‘Sayur Campur’ (mixed vegetables) and ‘Nasi Goreng Sayuran’ (‘Vegetable Fried Rice Malay Style). We enjoyed the aromatic curry leaves throughout the fried rice and the crispy shallots sprinkled on top, not to mention the crunchy ‘keropok’ crackers that are often found accompanying Malaysian food.
Dessert was ‘Puding Mangga’ which was a delightful mango pudding with mango yoghurt sorbet toppped with confit ginger. The intense sweetness of the mango pudding combined perfectly with the confit ginger and the sour yet refreshing vegan yoghurt sorbet. Delicious.
The traditional Malay flavours and dishes throughout our final meal were a real highlight and ensured we were able to enjoy a true experience of Malaysian plant based cuisine. All of these dishes are on the regular vegetarian menu at Ikan Ikan, meaning being vegan at Four Seasons Resort Langkawi is truly easy.